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Word: stewarding (lookup in dictionary) (lookup stats)
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...Sherrill was a mediocre postman. After 16 months as a part-time letter carrier for the post office in Edmond, Okla. (pop. 47,000), Sherrill was still receiving complaints from his managers about misdirected mail and tardy performance. Last week, after two supervisors reprimanded him, Sherrill told a local steward for the American Postal Workers Union that he was being mistreated. "I gotta get out of here," he said...

Author: /time Magazine | Title: Crazy Pat's Revenge | 9/1/1986 | See Source »

...been replying that he does "occasional work" but is currently unemployed. Again, not exactly. For some 25 years he has worked for the New York Times as a substitute mailer, a job that could earn him $35,000 annually if he filled five shifts a week; a shop steward at the Times says Mauri could easily do so. "If anything," says Charles Perkins, assistant commissioner for public affairs for New York City's housing department, "Mauri is a beneficiary of the system rather than a victim of the system...

Author: /time Magazine | Title: The Great Pretender | 8/25/1986 | See Source »

Workers say they generally support Bozzotto, although with reservations. "I'm wary of him, but I support him. He does right by us," says Ronnie E. Blackman, a shop steward at the Business School Kresge dining hall...

Author: By Maia E. Harris, | Title: Laboring Against Mass Hall | 6/2/1986 | See Source »

...issue of the relationship between union stewards and company foremen has been a chief subject of dispute since the strike was called Feb. 21, after a shop steward was disciplined by the company for swearing at a foreman at GE's Lynn plant...

Author: By Barnes C. Ellis, | Title: Area Strikes Continue In G.E., Rail Disputes | 3/18/1986 | See Source »

...twelve burners now and a staff of 20, not including the host-wine steward, Michael, who never did return to law. Everything this brigade de cuisine turns out is a la minute. If you do not know what that means, it means no microwave. She characterizes it as Southern American cooking with a Continental influence. If you do not know what that means, it means no heavily floured sauces on the fish, no gooey jambalaya -- Elizabeth heats no ingredient before its time -- and a pecan pie that does not render the consumer immobile...

Author: /time Magazine | Title: In Savannah: Cooking on the Front Burner | 12/23/1985 | See Source »

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